Archive for Tribal Recipes

Paleo Coconut Chicken

Found this on a blog called Paleo Plan and wanted to share with the group.

  1. Mix half a cup of almond meal (or almond flour) with half a cup of coconut flakes together in a bowl.
  2. In a separate bowl, beat one egg.
  3. One by one, take a chicken breast and roll it in the egg mixture, followed by rolling it in the coconut-almond flour mix.
  4. You can either pan fry it (ideally using coconut oil), or you can do like Kristina and put it in the oven at 400º F for 25 minutes.  We also like her idea of adding a peach dipping sauce!

Himalayan Salt Stone

Scott Hagnas wrote a good piece recently for the Recipes section of Performance Menu.  It’s not really a recipe per se, but rather an interesting way to prepare and cook food — on a solid block of pink Himalayan salt.

It is basically a cutting board made of pure salt.  You can use it as a cutting board but, as Scott points out, it gets really interesting when you use it as a cooking surface.

A little Googling led us to this informative post on Salt News which yielded a host of further details.

We noticed that both Scott and the folks at Salt News seem to agree on where to buy them:  The Meadow in Portland, Oregon.

As you might expect, being all the way from the Himalayas, they’re not cheap.  And there are lots of sizes, shapes and different types to choose from.  Luckily the good folks at The Meadow provide the full skinny on selecting and using the right salt block for what you need.

Make Your Own Kefir

If you do dairy, you’ve got to try kefir.  In case you’re not already familiar with it, kefir [pronounced kef-EER] is a tasty and healthy cultured drink you can make yourself from raw milk.

To make your own, you’ll need some kefir grains.  These can be found online or from any friends you have who make their own kefir.  (This is because the grains reproduce and so by making kefir you end up making even more kefir grains!)  We found them available online at Amazon as well as at G.E.M. Cultures and there’s even a site called!

We like to follow the basic plan laid out by Jessica Prentice in her enjoyable book Full Moon Feast:

Find a clean 16-ounce jar and place just under one tablespoon of kefir grains inside.  Then pour 12 ounces of raw milk over the grains and set the jar aside in a warm spot where it can culture for the next 24 hours or so.

The kefir will go through various stages and consistencies as it cultures.  We like ours (like Jessica) when it’s yogurtlike.  This is usually about 24 hours into the process.

When it’s ready, just strain the kefir into a bowl and remove the grains.  You can usually just take them and put them immediately to use again making kefir.  You can also harvest the extra grains produced, and rinse them so they’re available to use in other projects (like ale, beer, or mead) or to give as gifts to your friends who are ready to start their own culture!

Paleo Pancakes

For those of us taking the paleo challenge this new year, today’s post may be a welcome addition to breakfast.

We had seen a pancake recipe on Mark Sisson’s blog last month, and decided it was time to give it a shot.

You may be thinking, “How can pancakes possibly qualify as paleo?”  Well, the answer is almond flour.  That’s right:  we use the flour of a nut instead of your typical grain-based flour.

In our incarnation, instead of measuring out the vanilla extract and cinammon per the recipe, we just eyeballed it.  And instead of almond meal, we used almond flour (the difference being that the flour is made from blanched almonds, while the meal uses almonds with the skins still on).

We also went ahead and threw some fresh blueberries in there (and were glad we did, because it added a great deal of extra flavor).

So if you’re going paleo and jonesing for something new to go along with your fruit, eggs and breakfast meat, then look no further!  These things are great!

Pemmican, Yes I Can!

In case pemmican doesn’t sound familiar, think back to your school days when they talked about Native Americans and their diet.  Although its list of ingredients couldn’t be much simpler — jerky, fat, and optionally some dried berries — in a way, pemmican is the original “power bar” invented by ancient North American hunter-gatherers.

Today’s goal is to share tribal knowledge, so below we have assembled some artifacts you’ll want to study before setting off on your own “do-it-yourself” pemmican undertaking.

First off, although it has grown a little too commercial for our liking, we appreciate Mark Sisson’s blog for its interesting post on making pemmican, complete with a step-by-step recipe and pictures to accompany it.

Richard Morris, author of “A Life Unburdened,” has contributed his own very thorough blog post on pemmican, also complete with recipe (but no pictures).

Finally, one of the most descriptive pemmican stories out there is provided by Danny Roddy over at the Carnivore Health blog.

Simple But Tasty Chard Dish

It wasn’t until recently that I began experimenting with this wonderful vegetable. Also known as “red chard” or “Swiss chard” (among other names), chard is basically the leafy tops of an edible root vegetable in the beet family. In fact, if you buy some healthy-looking beets and want to chop off the tops, you can use them in this recipe as they’re basically the same thing as chard.

This recipe is really, really simple. Start by washing, cutting, and prepping a nice bunch of chard (typically about 5-7 large leaves). Some people don’t like the red stems and will discard them, but personally I love them and always keep them because they’re very nutritious. Once the plant is cut into manageable pieces (not too finely), set the choppings aside and get your stove ready.

Continue by pouring about 1-2 tablespoons of sesame oil (or toasted sesame oil, if you like) into a skillet. Turn the heat on medium and then add anywhere between a half and a full cup of cashew nuts to the skillet. Move these guys around and let them toast for 4 or 5 minutes.

Once the cashews begin to take on a toasty brown glow, go ahead and add the chard cuttings into the skillet. Leave the heat on medium and let it cook down for about another 4 or 5 minutes, drizzling a little bit more sesame oil onto them as you stir and cook them down.

That’s it! You’re done! Add this alongside a nice meat dish of your choice, perhaps with some other veggies if you you have them. (I like chard with carrots and cauliflower, but let your imagination guide you!)  This particular dish actually tastes great and holds a pretty decent balance of fat, protein and carbohydrate. Give it a shot and let us know how it turns out!